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1
To prepare the dumpling dough, heat the milk in a saucepan with a pinch of nutmeg and a pinch of salt.
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2
Add 30 grams of butter, let it melt, and mix.
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3
Slowly add the semolina while mixing, the mixture will gradually thicken.
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4
Add the egg and stir until you have a very thick consistency.
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5
Using an ice cream scoop or your fingers, form twenty small balls and place them on a silicone sheet.
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6
Flatten the balls with the palm of your hand and place a cheese cube in the center of each piece of dough.
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7
Close the dough over the cheese cube and form a ball by rolling it between your hands.
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8
Fill a large pan 3/4 full with salted water and bring to a boil. Add the dumplings, they'll float to the surface when they are cooked. Drain and set aside.
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9
To prepare the garnish, wash the mushrooms and cut them into 2 or 4 pieces, depending on their size.
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10
Melt 25 grams of butter in a frying pan, add the mushrooms, salt and pepper to taste, and cook until brown, about 5 minutes. While they cook, peel the apples and then cut them using a melon baller, set aside.
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11
Add the parsley and the cherry tomatoes to the mushrooms. Stir and cook for 3 to 4 minutes. Finally, add the apple pieces.
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12
Let the mixture cook for 3 minutes.
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13
Add the dumplings and quickly brown them.
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14
To serve, divide the dumplings and the garnish between the plates. Drizzle each plate with pumpkin seed oil.
